There is something very comforting and homely about a big bowl of pasta and ravioli is a favourite in our household. Pillows of pasta filled with your favourite vegetables, topped with roasted pinenuts and drizzled with olive oil… yum!!
I currently do not have a pasta machine so I rolled these by hand with a rolling pin and they turned out well, maybe not quite as neat though. Use a combination of your two favourite in season vegetables and top with a little pesto style garnish for added bounce.
The pasta needs to be made in advance so make sure to prepare it earlier in the day or use ready-made lasagne sheets or wonton wrappers instead.
Preparation time: 50mins (+ 3-4 hours to rest the pasta dough)
Serves 4 as a main 6 as entrée
for the pasta
- 300g (10 ½ oz) plain flour
- ½ tsp salt
- 3 free-range eggs
- 2 tsp olive oil
for the filling
- 1 eggplant (aubergine)
- 3 zucchinis (courgettes)
- 2 garlic cloves, peeled
- 50g (2 oz) semi-dried tomatoes (optional)
- 50g (2 oz) fresh vegetarian parmesan or tasty cheese, grated
- 35g (1¼ oz) pinenuts
- 1-2 tbs fresh basil, roughly chopped
- 2 tbs olive oil
- extra fresh vegetarian parmesan or tasty cheese, grated
- extra pinenuts to scatter
Sift the flour and salt onto a clean work surface. Heap into a mound and make a well in the centre. Very gently combine the eggs in a small bowl and then pour into the well. Drizzle olive oil around the edge of the flour.
Gradually combine a little flour into the eggs until mixture is no longer runny. Using your finger tips continue to gradually combine the flour until the mixture becomes a smooth dough, not too dry and not too moist.
Wrap in cling warp or a re-useable plastic bag and set aside in the fridge for 3-4 hours (can be left overnight).
To prepare the filling pre-heat the oven to 200°C and lightly oil two oven trays.
Slice the eggplant into 1 cm rounds, trim and slice the zucchini in half. Place the eggplant, zucchini, garlic and semi-dried tomatoes (if using) onto prepared baking tray and bake in the oven for 20 minutes until tender.
Towards the end roast the pine nuts in the oven for 1 minute.
Remove vegetables and pinenuts from the oven a set aside to cool.
Meanwhile remove the pasta dough from the fridge and place on a clean work surface.
Using the heel of your palms begin to knead the dough by pressing it away from you, fold in half, and turn it to the right and then press down again with the heel of your palms.
Repeat this process, continually pressing, folding and turning the dough for 4-5 minutes until it becomes smooth and elastic.
Divide the dough into small balls. Working with one ball at a time roll the dough out into thin sheets, either using a pasta machine or a rolling pin. Set each sheet aside on a lightly floured work surface until all the sheets are ready.
Once the vegetables have cooled add them to a food processor along with the cheese and pinenuts (reserving a few to garnish) and salt and pepper to taste; pulse (or chop by hand) until well combined.
Spoon about 1½ tsp of filling onto one half of the ravioli sheet, leaving about 1.5cm/0.6in around the edge. Fold the top of the sheet over and encase the filling, press down and seal the edges with a fork.
Repeat the process until all sheets are filled.
Bring a large pot of water to the boil. Gently slide the ravioli into the boiling water a cook in small batches for 5 minutes or until pasta is cooked.
To serve combine the chopped basil with a little tasty and the olive oil.
Lay ravioli onto a serving plate and top with basil mixture, scatter with reserved whole pinenuts.
Great as a light summer dinner or entrée.
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